Make the Tart Crust
In a food processor or mixing bowl, combine flour, sugar, and salt.
Add cold butter and pulse (or use fingertips) until the mixture resembles breadcrumbs.
Mix in egg yolk and vanilla extract, then add cold water if needed to bring the dough together.
Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.

Blind Bake the Crust
Preheat oven to 350°F (175°C).
Roll out the dough to fit a 9-inch tart pan and press it into the pan. Trim excess dough.
Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dry beans.
Bake for 12 minutes, remove weights, and bake uncovered for another 5-7 minutes until lightly golden. Let cool.

Prepare the Pistachio Filling
In a bowl, whisk together pistachio paste, heavy cream, sugar, eggs, and vanilla until smooth.
Stir in ground pistachios for extra texture.

Bake the Tart
Pour the filling into the cooled tart shell.
Bake at 325°F (165°C) for 25-30 minutes, or until the filling is set and slightly golden.
Let cool before decorating.

Decorate & Serve
Sprinkle with crushed pistachios and white chocolate shavings.
Drizzle with honey or dust with powdered sugar for extra sweetness.
Slice and enjoy this luxurious pistachio tart!